Preheat oven to 350F (180C). Combine Crisco, granulated sugar, brown sugar and vanilla
in large bowl. Beat with electric mixer on low speed for 1 minute or until creamy. Add
beaten eggs. Combine flour, cocoa, baking soda and salt. Add to creamed mixture
alternately with milk, beating on low speed for about 1 minute, or just until blended.
Stir in nuts and chocolate chips. Drop dough by heaping spoonfuls (about 2T for each
cookie) on ungreased baking sheet. Bake 6 to 9 at a time, leaving about 3 inches between
cookies for spreading. Bake for 10 to 12 minutes. Cookies will appear soft and moist when
baked, but firm up on cooling. Cool 2 minutes, then remove to cooling rack. Makes about 3
dozen cookies.
Note: Smaller cookies can be made using 1T dough for each cookie. Bake 8-10 minutes. Makes
about 6 dozen cookies.